Mix ingredients together until well blended. Lightly beat second egg and leave in its own separate bowl. Spoon 1 tablespoon of the mixture onto a lower portion of a spring roll wrapper. Fold top corner of wrapper over filling and roll until mixture is covered. Fold left and right corners over filling. Lightly brush last corner with the other egg. Tightly roll filled end toward remaining corner and press to seal.

Pour vegetable oil into a large saucepan or wok to a depth of 2 inches and heat to 350*. Fry a couple spring rolls at a time for about 5 minutes each or until golden brown. Drain on paper towels. Serve with the sweet and spicy chili sauce to dip.